Fingerroot (krachai)

Boesenbergia rotunda

spice · root

Finger-like rhizomes tasting of ginger, camphor and lemon, in julienne in Thai fish curry or nam ya.

Origin

Southeast Asia

Season (United States)

all year round

Preparation

The fingers are washed, scraped and cut into fine julienne; they cook in the curry or are eaten raw, in small amounts.

Did you know?

Its bunched rhizomes look like a hand: in English it is “fingerroot”.